Bacon & Eggs in a Portobello Mushroom


Bacon & Eggs in a Portobello Mushroom make the perfect breakfast or brunch. They are simple to make and have only 5 ingredients, most of which you probably already have on hand. You are getting a great source of healthy fats and protein from the eggs and bacon, source of greens from the arugula, and veggies from the mushrooms and tomatoes. A balanced, and most of all TASTEY breakfast everyone will love. 

 Tip!! Remove seeds from tomato to avoid soggy mushrooms. Also, if you aren't a big fan of arugula, swap for spinach.



4 portobello mushroom caps
1 cup arugula
1 medium tomato
4 eggs
2 strips bacon, cooked and chopped
Sea salt and pepper, to taste


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Scoop out gills of mushrooms using spoon and discard.
3. Place mushrooms on baking sheet and fill each cap with arugula and tomato. Then, carefully top with an egg in the center.
4. Place in oven and bake for 20-25 minutes or until egg whites turn white.
5. Top with chopped bacon, sea salt and pepper.

Breakfast Egg Cups

This Breakfast Egg Cups recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them. They're easy to make & perfect for reheating throughout the week!

Make your own healthy breakfast egg muffin cups with whatever veggies you have in your fridge.


My favourite is mixing sun dried tomatoes, goat cheese and spinach or mixing leeks, red pepper and mushrooms!

Makes 12 egg cups


12 eggs, whisked

Pick 2-3 of the following:
1/2 cup chopped spinach (any greens; arugula, kale, etc)
1/2 cup chopped red peppers
1/2 cup chopped leeks
1/2 cup chopped zucchini
1/2 cup chopped mushrooms
4-6 sun-dried tomatoes
1-2 tbs goats cheese

1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or use a silicon mold.
2. Pick 2-3 ingredients and divide them evenly into 12 muffin cups.
3. In a large bowl whisk together eggs, salt and pepper until well combined.
4. Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
5. Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove.
* Serves 6 (2 egg cups each)